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Grapefruit moelleux

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.

7,6274/5 for 4 ratings

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Last modified on: March 24^th 2019

For 40 pieces, you will need:

1 200 g caster sugar
2 1 grapefruit
3 90 g Noisette butter
4 200 g egg
5 50 g cream
6 100 g flour
7 2 g baking powder
8 20 g Candied grapefruit peel (optional)
9 10 g Pearl sugar (optional)
Total weight: 1,012 grams

Change those ingredients for: 20 pieces 40 pieces 80 pieces 120 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
32 min.	15 min.	20 min.	1 hour 7 min.

Keeping: Several days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.

Whisk together the sugar with the zest and 200 g egg.

Stage 3 - 2 min.

Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.

Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.

Mix again.

Stage 6 - 1 min.

Pour in 90 g Noisette butter.

Stage 7 - 1 min.

Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.

Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.

Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.

Leave to cool on a wire rack.

Stage 11 - 5 min.

For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.

If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.

Remarks

This moist cake can be made with other citrus fruits: orange, lemon, lime...

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,325 Kcal or 9,734 Kj	38 gr	324 gr	113 gr
116 %	15 %	31 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
230 Kcal or 963 Kj	4 gr	32 gr	11 gr
11 %	1 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
58 Kcal or 243 Kj	1 gr	8 gr	3 gr
3 %	<1 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 40 pieces : 2.26 €
Per piece : 0.06 €

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Gaëtan Paris.

More recipes?

This recipe uses (among others)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Kouign-amann brioche, Almond cream or frangipane, Maroilles cheese quiche, Mouna, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Household cake (Gâteau de ménage), Chocolate and matcha tea biscuits, Old style brioche, Coconut-vanilla cream for Elsa , ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Rabbit civet, Pistachio "Financiers", Prune Far, Pitta bread, ... All
	Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Pancake batter, Pistachio madeleines, Financiers, Pistachio "Financiers", ... All

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